Volume 8, Issue 4 (volume 8, number 4 2016)                   IJDO 2016, 8(4): 172-178 | Back to browse issues page

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Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. 2. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract:   (3981 Views)
Objective: There are association between oxidative stress and incidence of some chronic diseases, such as type 2 diabetes mellitus (T2DM). Food containing antioxidant compounds, such as some spices, are the natural ways to deal with oxidative stress. The purpose of this study was to determine the effect of sumac powder (Rhus coriaria L) on the glycemic profile in patients with T2DM.
Materials and Methods: In this experimental study, 60 T2DM patients were selected and randomly divided into two groups: intervention and control groups. The intervention group received 2 packs of 3 grams sumac powder once a day for 3 months in two bowls of low-fat yoghurt for lunch and dinner and the control group received two bowls of low-fat sumac-free yoghurt  for lunch and dinner. Data collection was performed by a checklist at the beginning and end of the study and blood samples were collected. Data were analyzed using paired T-test and independent t-test. The significance level was considered at P<0.05.
Results: In this study, the fasting serum insulin levels decreased in the intervention group. But the mean changes of variables were not statistically significant between two groups. There was also no difference in other factors between the beginning and end of the study.
Discussion: This study showed that daily intake of 6 grams sumac powder for three months had no significant effect on the glycemic profile (fasting blood sugar and 2-hours post-prandial glucose and glycosylated hemoglobin A1C) and serum insulin levels of diabetic patients.

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Type of Study: Research | Subject: Special
Received: 2017/09/16 | Accepted: 2017/09/16 | Published: 2017/09/16

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